Author Topic: how do these guys do it??  (Read 7085 times)

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Offline ponzu

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Re: how do these guys do it??
« Reply #25 on: September 12, 2010, 04:47:39 PM »
Interesting.  so how does the true neapolitan oven show its advantages?

Also what size is the toscana? 

I didn't realize you also had a modified primavera so I'm interested in the pros and cons of these 2 ovens as well.  Are you considering raising the floor of the toscana as well?

AZ


Offline BrickStoneOven

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Re: how do these guys do it??
« Reply #26 on: September 12, 2010, 05:09:41 PM »
if anything made me nervous is was roberto he is passionate about his pizza. 

I'm sure anyone of us would have felt the same way with Roberto teaching us.

I thought you had this oven? http://www.pizzamaking.com/forum/index.php/topic,10538.0.html. Did you get another one.

Offline thezaman

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Re: how do these guys do it??
« Reply #27 on: September 13, 2010, 10:51:18 AM »
  bso, i sold that oven it was to hard to move by trailer. i am trying something different for a Mobil oven. i am using a roller bed and mounting it on a utility truck. i am hoping to be able to pull the oven out from the bed a foot or so and work from there. the guy that is building the oven cooks off of his bed and has about 60,000 miles on the oven and truck and he doesn't baby it, it is crack free.
  ponzu, the dimensions of that oven is 39 inch interior. and i am going to raise that floor to see what the change will be. currently when the oven gets hot the floor cooks to quickly and i have to raise the pie with the turning peel to cook the top.
  the big difference in the imported oven is  balanced high heat which gives the rim that nice lift and the floor doesn't prematurely char the bottom. now there are hot and cold spots in those ovens and they are used to manage baking times. they also use a lot less wood . last night i went through 15 pizzas and everything went well, until i started using colder dough. as my supply of dough dwindled i waited to long to pull more dough. i lost a few pies with peel sticking problems. pics to come after work.

Offline dellavecchia

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Re: how do these guys do it??
« Reply #28 on: September 13, 2010, 06:51:10 PM »
Larry - A quick question about Keste if you are at liberty to discuss - is Roberto using cake yeast?

John

Offline thezaman

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Re: how do these guys do it??
« Reply #29 on: September 13, 2010, 09:51:40 PM »
 i don't think that roberto would appreciate me giving information on his methods. he does follow this forum very close . he may answer this question.

Offline thezaman

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Re: how do these guys do it??
« Reply #30 on: September 13, 2010, 10:13:25 PM »
 enclosed are pics of pizzas that were cooked sunday night. as well as my home oven with the raised floor. the whole interior has been raised 1.25 inches . the one pizza that has ingredients is gluten free. it was cooked in a dedicated pan and cut with a dedicated pizza knife.

Offline ponzu

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Re: how do these guys do it??
« Reply #31 on: September 13, 2010, 10:25:59 PM »
Great looking pies.

I am very interested in your impression of the primavera before and after raising the floor.  Are you getting a cooking dynamic closer to keste?

Offline thezaman

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Re: how do these guys do it??
« Reply #32 on: September 13, 2010, 10:43:43 PM »
 yes, it is more balanced. the dough sets a lot quicker. and it cooks hotter. if you buy the kit you can adjust your floor height to your liking. mugnaini has a 30 inch oven that has a 12.5 dome height. my last bake in my home oven

Offline ponzu

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Re: how do these guys do it??
« Reply #33 on: September 13, 2010, 11:20:07 PM »
Thats got some serious char >:D.  Looks delicious.  What temp was it cooked at?

Also what is this kit of which you speak? ???

I got a quote of close to 10K to build an outdoor kitchen around a Casa 2G 100 today :'(.  I'm highly motivated to find an alternate path to a WFO.


Offline thezaman

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Re: how do these guys do it??
« Reply #34 on: September 14, 2010, 02:36:31 AM »
 forno bravo has the giardano kit which is 28 inches it is a nice small oven that you can build yourself . this is a better picture

Offline dellavecchia

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Re: how do these guys do it??
« Reply #35 on: September 14, 2010, 11:31:32 AM »
Fantastic pizzas! They look so authentic.

I wonder if FB changed the primavera design after you purchased your oven - my height is 13.5. I believe the P70 I bought in May has a giardino 70 for the engine.

John

cornicione54

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Re: how do these guys do it??
« Reply #36 on: September 14, 2010, 12:51:09 PM »
Zaman,
the last picture in your set of 4 (3rd from last picture you posted) - IMG_2650.jpg -  is a dead ringer for a Keste pie imho
Awesome work! I'm sure Roberto would be proud :)

Offline thezaman

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Re: how do these guys do it??
« Reply #37 on: September 14, 2010, 07:01:42 PM »
 corn 54 thank you.
 john, when get home i will measure my height. you pies look really good and balanced i wouldn't worry about it. i will check.
 i think visually my pizzas are better but i am still working on my ingredients and dough.









Offline thezaman

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Re: how do these guys do it??
« Reply #38 on: September 14, 2010, 11:00:23 PM »
 john, i am at 13 inches centered on the 70 so you are right on. your pizzas look great so i would leave your set up alone. you finished oven shape is flatter than mine so you must have a different design .

Offline dellavecchia

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Re: how do these guys do it??
« Reply #39 on: September 15, 2010, 09:15:02 AM »
Thanks Larry. I was about to cut some brick this weekend, so this frees up some time.

John
« Last Edit: September 15, 2010, 09:55:59 AM by dellavecchia »

Offline Bobby Martino

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Re: how do these guys do it??
« Reply #40 on: September 21, 2010, 04:19:12 PM »
Great to see you going for it!!  62% should be fine but work fast so they don't stick to your marble.  My computer/camera has been down all summer...really sucked but got it running again hopefully it will work  well again.  We are still outside if you want to take a look at my outdoor kitchen.  I should be online soon!....  don't let the imperfections bother you they are supposed to have them

robert

Offline roberto60

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Re: how do these guys do it??
« Reply #41 on: September 22, 2010, 02:46:32 AM »
Hi  i am roberto from keste  i am very proud of you larry amazing job 
i use fresh yeast
i never training robert from a pizza  in monclear
i will list all person  that i did training in this years  roberto   
go larry go


Offline Matthew

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Re: how do these guys do it??
« Reply #42 on: September 23, 2010, 05:31:51 PM »
john, i am at 13 inches centered on the 70 so you are right on. your pizzas look great so i would leave your set up alone. you finished oven shape is flatter than mine so you must have a different design .

Larry
I'm considering raising the floor height in my oven as well.  What did you use to round off the bricks  so that they fit the perimeter of the interior of the oven?

Matt

Offline thezaman

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Re: how do these guys do it??
« Reply #43 on: September 24, 2010, 01:48:23 AM »
matt, i had a friend cut the brick, i will find out what tool he used. i gave him enough brick to cut a 28 inch circle . he cut and marked the brick , i put it together like a pizza making puzzle.

Offline kiwipete

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Re: how do these guys do it??
« Reply #44 on: September 24, 2010, 07:08:35 PM »
When I built my oven, I used a cheap mitre saw with a diamond blade, but if you have a bit of patience an angle grinder will work too...

Offline pizzablogger

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Re: how do these guys do it??
« Reply #45 on: October 01, 2010, 10:08:46 PM »
@zaman.....those look good. A little vertigo looking at the sideways shots, but I'd definitely hit it all the same!  :D
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Offline c0mpl3x

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Re: how do these guys do it??
« Reply #46 on: October 02, 2010, 02:32:35 AM »
When I built my oven, I used a cheap mitre saw with a diamond blade, but if you have a bit of patience an angle grinder will work too...

or you can cut them like a man and use a chisel and hammer   :pizza:  :pizza:
Hotdogs kill more people than sharks do, yearly.

Offline thezaman

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Re: how do these guys do it??
« Reply #47 on: October 15, 2010, 09:42:39 AM »
last weekend the weather was good so i put wood pizza on the menu board. i used my new mixer sp5 spiral mixer that member matt raved about. i maxed  it out at 5 kg of dough. which gave me 20 dough balls. i was busy so the dough was bulk risen 5 hours balled and use after three hours additional rise. the dough had amazing oven spring the base was a little thicker than normal so i will have to work on the thickness. the flavor of room temperature dough is defiantly different more like a bread and not as flavorful as 24/48 hour cold ferment.i was able to sell through my 20 pizzas in 2 hours. this weekend i will bulk rise two hour and ball rise 5 to 6 to see if that changes the texture and thickness. i really like the sp5 spiral mixer, i sold off a santos to purchase it. the santos was a good mixer but i didn't have time to watch over to make sure the bowl was spinning.

Offline dellavecchia

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Re: how do these guys do it??
« Reply #48 on: October 15, 2010, 11:01:21 AM »
Amazing looking pies! Is this a cake yeast dough? I don't know what percentage you are using, but try for a 12 hour total room temp ferment for more flavor.

John

Offline thezaman

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Re: how do these guys do it??
« Reply #49 on: October 15, 2010, 01:54:03 PM »
thanks john, i used 5 grams of fresh yeast for 3000 grams of flour. i'll try for 10 hours this week 7:am mixing  cooking at 5:pm. i don't think i can get to work to much before 7:am


 

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